Description
This Easy Sheet Pan Chicken Shawarma Bowl features tender, marinated chicken thighs baked to perfection alongside fragrant turmeric rice. Served with fresh shredded lettuce, diced cucumber, tomato, quick pickled red onions, and a creamy 5-minute yogurt garlic shawarma sauce, this vibrant dish brings Middle Eastern flavors together in a simple and satisfying meal perfect for weeknight dinners.
Ingredients
Chicken Shawarma Marinade
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 tablespoon honey (or pure maple syrup or agave)
- ½ lemon, juiced (approx. 2 tablespoons)
- 3 cloves garlic, finely chopped or grated
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon dried oregano
- ¾ teaspoon ground turmeric
- Optional: ¼–½ teaspoon cayenne pepper, as desired
- Kosher salt and ground black pepper, to season
Turmeric Rice
- 2 teaspoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ⅔ cup basmati rice
- 1⅓ cups vegetable broth/stock or water
Salad and Toppings
- 2 cups finely shredded lettuce or cabbage
- 1 English cucumber, diced
- 1 Roma tomato, deseeded and diced
- Quick Pickled Red Onions
- 5-Minute Yogurt Garlic Shawarma Sauce
Instructions
- Prepare the shawarma marinade and marinate the chicken: In a large bowl or airtight container, whisk together all marinade ingredients including olive oil, honey, lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, optional cayenne, kosher salt, and black pepper. Add the chicken thighs or breasts and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to 3 days.
- Dinner prep and oven setup: When ready to cook, preheat the oven to 425°F, arranging one rack in the center and another 4-6 inches below the broiler. Line a baking sheet with foil for easier cleanup. Remove chicken from marinade, shaking off excess, and spread it evenly on the baking sheet.
- Cook the turmeric rice: Heat olive oil in a small saucepan over medium-high heat. Add cumin, turmeric, and dry basmati rice, stirring frequently to toast the rice until fragrant and lightly browned. Stir in vegetable broth, bring to a boil, then cover and reduce heat to a gentle simmer. Cook 15 to 18 minutes until liquid is absorbed and rice is tender. Remove from heat and let steam with the lid on for 5 minutes, then fluff with a fork.
- Roast the chicken shawarma: Place the baking sheet with chicken on the center oven rack and bake for 15-18 minutes until the chicken is almost cooked through, depending on thickness. Remove from oven.
- Finish under the broiler: Increase oven to the highest broiler setting. Move the baking sheet to the broiler rack, positioning chicken directly under the broiler. Broil for 4-5 minutes, turning the pan halfway, until the chicken is deeply browned and caramelized. Remove and let cool slightly.
- Assemble and serve: Slice or dice the roasted chicken into thin strips or bite-sized pieces. Build bowls by layering turmeric rice, shredded lettuce or cabbage, diced cucumber, diced tomato, and chicken shawarma. Top with quick pickled red onions, a drizzle of yogurt garlic sauce, and fresh herbs if desired. Enjoy this flavorful and colorful shawarma bowl!
Notes
- Marinating the chicken for longer (up to 3 days) deepens flavor and tenderizes the meat.
- You can use either chicken thighs or breasts; thighs tend to be juicier and more flavorful.
- Adjust the cayenne pepper to control heat level or omit for a milder dish.
- Leftover turmeric rice can be refrigerated for up to 3 days and reheated gently.
- Quick pickled red onions and yogurt garlic sauce add brightness and creaminess to balance the spices.
- For a gluten-free meal, ensure vegetable broth/stock is gluten-free.
- Prep Time: 10 minutes (plus 2+ hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
